Served with braised cabbage, this recipe pairs plump scallops with Canadian bacon, drizzled with maple syrup


  • Scallops

  • 20 scallops, roe removed

  • 10 slices Canadian streaky bacon

  • 8 tablespoon maple syrup

  • 4 wooden skewers, approx 10cm long, soaked in water (minimum 1 hr or overnight)

  • Salt and pepper to season

  • Braised Cabbage and onions with maple syrup

  • Two-thirds of a head of Savoy cabbage, cored, cut into wedges

  • 1 Spanish onion thinly sliced

  • 2 clove garlic, finely chopped

  • 1 tsp thyme leaves

  • 2 tbsp maple syrup

  • 75ml cider vinegar

  • 100g butter, diced

  • Cracked black pepper


  • 1.

    First make your braised cabbage and onions with maple syrup. Place cabbage on a large sheet of foil, top with onion, garlic, thyme, maple syrup and cider vinegar. Dot with butter and season with salt and cracked black pepper. Seal foil edges, place on a baking tray and cook for 45 minutes at 190 degrees Celsius.

  • 2.

    While the cabbage is cooking, about 10 minutes before it is cooked. Season the scallops lightly with salt and pepper. Cut bacon in half crosswise. Wrap each scallop in a piece of bacon, place 5 onto each skewer and drizzle with half the maple syrup

  • 3.

    Place on a baking tray, and cook in a preheated oven at 425 degrees for approx 8-10 minutes turning once, or until the scallops are opaque and the bacon is cooked. Drizzle with remaining syrup and freshly ground black pepper.

  • 4.

    Serve with the cabbage and mashed potatoes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 726kj
  • Fat Total 48g
  • Saturated Fat 22g
  • Protein 26g
  • Carbohydrate 46g
  • Sugar 33g
  • Sodium 979mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Charlie15Report
Your recipe sounds great and I will be making it.
Posted by Charlie15Report

I live in Canada.
Our streaky bacon is the same as your rashers.

If you want real Canadian Bacon (not what the USA calls Canadian bacon) it is called peameal bacon, and is uniquely Canadian. It is cut on the thicker side. Is cut from the loin and is very lean with a bit of fat on the top, and rolled in cornmeal.
It is usually cured, and just needs to be heated through, on a slow heat with butter on the top of the stove.
Some people do it as a roast. I prefer mine fried in a pan with eggs for breakfast, or with eggs benedict.

This is a website that sells and ships it.

Also here is a website with pictures

I hope this helps